Vegan Gingerbread Cookies

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Vegan Gingerbread Cookies

Of all the cookies in cookie-dom, gingerbread may be my favorite. They are at least in my top five, mostly because I relish the taste of cinnamon, allspice, and molasses. This week, I posted a recipe for almond raisin balls using blackstrap molasses; today, I’m sharing a recipe for perfect vegan gingerbread men (or women) that features molasses as well. They are crunchy, sturdy, and just the perfect amount of spicy. And best of all, they are very, very easy to make. In fact, as my Food52 column shows, I think they’re an ideal vegan “starter” recipe for baking.

Head on over to Food52 for the recipe for these perfect holiday cookies, along with a bunch of my tips for stress free vegan baking. As my column today makes clear, I had a steep learning curve when it came to vegan baked goods, and it took me quite some time to get them “right.” With some practice, as well as the guidance of Isa Chandra Moskowitz—whose own gingerbread cookie recipe inspired mine today—I have really come to enjoy the art of vegan baked goods. I love these cookies because they don’t require any egg replacement, and they hold up to a lot of rolling and folding. They’re sturdy and forgiving, and they’re delicious.

I have been anxiously awaiting this recipe since you mentioned it was coming in the almond raisin ball post! Can’t wait to make them over the weekend :-). Have you ever made a raw or vegan biscotti-type cookie?

I make gingerbread in some form during the christmas season without fail, every year. I’ve done several variations, but haven’t made the traditional gingerbread men in quite some time. Thanks for this great recipe and a much needed reminder!

Gena – you are a godsend. Just yesterday I was perusing vegan gingerbread cookie recipes, to make for my mom’s festive dinner this year. I actually settled on Isa’s recipe but secretly was hoping to find something a tad more wholesome so thank you!
Do you think I could sub WW pastry flour though? Or do a blend?